This Eggless Butterless Lemon Curd is a popular fruit based spread, used as a topping or served as a side for bread and scones.
The most popular one is the lemon curd which is widely employed in pies and tarts. It’s also a great replacement for jam and preserves. Traditionally it is prepared with eggs, butter, and the fruit. Today I am going to share an Eggless and Butterless vegan lemon curd.
So, why I am posting this recipe now in the middle of the baking marathon? My next recipe uses this lemon curd, and initially, I thought of posting it along with that recipe. But given the fact that I can use it in different recipes and I have few other lemon curd based recipes coming up, so I decided to post it separately.
I am not sure if I should call this as lemon curd or lime curd because I used both. The day when I decided to prepare this recipe, I had two limes and one lemon. I didn’t want to run to the store just to buy lemons. So decided to go with lemon/lime combo. No compromise in taste and I and M loved this spread very much that we started to eat it just like that. It’s butter free, so you have a guilt free munching too. One thing that I included here was the food color. As I wanted that bright yellow, added a drop of yellow food color. But that’s entirely optional.
I followed the recipe from here. But added more sugar as I felt my lemons were super sour. So adjust the sugar as per your preference.
Eggless Butterless Lemon Recipe
Ingredients:
- Sugar – ½ cup + 3 tbsps
- Water – ¼ cup
- Lemon / Lime Zest – 2 tsp
- Fresh Lemon Juice – ¼ cup
- Corn Starch – 3 tbsps
- Yellow Food Color – 1 drop
Steps:
- In a saucepan, mix the sugar, water, and cornstarch. Make sure there aren’t any lumps.
- Now bring it to a boil on low-medium heat and keep whisking.
- After about 4 minutes, the mixture will thicken like pudding.
- When the mixture thickens, reduce your heat to low and stir/whisk for another minute.
- Turn the heat off and add the lemon/lime juice, zest and food color and mix well.
- Transfer this to a glass container or heat proof and let it cool to the room temperature.
- Once it’s cool, store it in the refrigerator.
Notes:
- Food color is entirely optional.
- Adjust the sugar as per your preference.
- Lemon or lime both works for this recipe.
Eggless Butterless Lemon Curd / Lime Curd
Ingredients
- ½ cup Sugar + 3 tbsps
- ¼ cup Water
- 2 tsp Lemon / Lime Zest
- ¼ cup Fresh Lemon Juice
- 3 tbsps Corn Starch
- 1 drop Yellow Food Color
Instructions
- In a saucepan, mix the sugar, water, and cornstarch. Make sure there aren’t any lumps.
- Now bring it to a boil on low-medium heat and keep whisking.
- After about 4 minutes, the mixture will thicken like pudding.
- When the mixture thickens, reduce your heat to low and stir/whisk for another minute.
- Turn the heat off and add the lemon/lime juice, zest and food color and mix well.
- Transfer this to a glass container or heat proof and let it cool to the room temperature.
- Once it’s cool, store it in the refrigerator.
Notes
Adjust the sugar as per your preference.
Lemon or lime both works for this recipe. Adapted from ShakenTogetherLife
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Nice eggless butter less recipe.
Thanks :-)